SEC-S19 / W3 | Types of Vegetable Cuts Most Used in the Kitchen

I am pleased to attend gastronomy classes and participate in each task given by the teachers. Here, we've proceeded to the third week with so much excitement. The topic for course 3 is an interesting one likewise the previous courses.

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The video presentation made it more easy to understand the various types of cuts mostly used in cooking and their importance which including; good presentation of dish, the prevention of some pieces of food ingredients from being overcooked while some remain undercooked, chewing is made easier with cutting, flavors are released and well absorbed when cooking and lastly, this also reduce the risk of accident with knives in the kitchen.

After watching the video and learning the proper cutting techniques in the kitchen, I will attempt the following questions given by the teachers;

Choose 2 Cuts Learned Today, Accompany Each Cut with a Photo of your Own

I have learned various types of cuts in this course and for the purpose of the task, I will mention just two and accompany with pictures.

I. Stick cut: this is elongated cut that is also known as julienne or canes cut. It can be used in variety of dishes; french fries or garnishing.

Canes

II. Mirepoix Cutting: this is a technique used in cutting ingredients into cube-like shape and it is among the most used cut in the kitchen. It can also be used to prepare various types of meals.

Mirepoix

Research 2 Types of Vegetable Cuts that Have not Been Shared in this Course, Make Them and Accompany the Process with a Photo

I have been able to researched other types of vegetable cuts that wasn't shared in this course and they include:

I. Emincer: this is another pattern of cutting vegetables which means to thinly slice. You can slice onions, fresh pepper, mushrooms and garlic in this format. It is more beautiful when in uniform.

Emincer

II. Heart-shaped cutting: this is mainly for firm ingredient like cucumber. You can create a heart shape for garnishing of dish with the following steps;
Step 1: Wash cucumber and trim the both ends which is the unwanted parts.

Step 2: Place on the chopping board and cut oval shape.

Step 3: slice the oval shape into two from the center.

Step 4: from the left side, flap or turn that part upside down to fit in the other part and it will give you a heart shape for garnishing.

Continue the process depending on how many heart shapes you want.

Use One or More of the Cuts Made for this Course and Use Them in Some Preparation, Share the Images and Details

Onion is among the versatile ingredients in the kitchen and it was used in preparing this rice below. The heart shape made with cucumber was used to garnish.

Native rice made with onions and garnished with cucumber heart-shaped slices

It has been a great journey so far with gastronomy team and I am really enjoying the classes. I like that fact that; the current topic always align with the previous ones which gives room to proper understanding and learning process. Keep it up dearest teachers!

I will invite @josepha, @anasuleidy and @eliany to participate in this week's class. Thank you!

Photo credit: @adylinah